I have always seen Tamale Pie recipes but never tried them. I figured now was as good a time as any to try to make a recipe. After I made it I realized it should be called Chocolate Chili Pie! Unknowingly I used alot of the same ingredients as my Chocolate Chili, then it is all wrapped up inside of cornbread with cheese and some corn.
1lb ground beef
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup tomato sauce
2 oz semi-sweet baking chocolate
2 TB chili powder
2 tsps cumin
1 tsp oregano
1/2 tsp chipotle powder
salt and red pepper to taste
4 oz can diced green chiles(I went mild, you can do a spicier chile if you like)
2 cups prepared black beans(about 1-15oz can)
Add tomato sauce, chocolate and seasonings. Simmer 5 minutes.
Corn Bread mixture:
1 1/3 cup all purpose flour(GF AP flour works well)
1 cup cornmeal
1/4 cup sugar
2 TB baking powder
1/2 tsp salt
1/4 cup canola oil
1 cup milk
Whisk all dry ingredients together.
In another bowl combine all liquid ingredients, slowly add into dry stirring until just combined.
1 1/2 cups frozen corn kernels, thawed
4 oz shredded Cheddar
4 oz shredded Monterrey Jack
(Lucerne makes a great Mexican 4 cheese blend that would work well here too!)
Preheat oven to 350
Grease a 9 x 13 baking dish.
Mix cheeses together.
To the remaining Corn bread mixture add 1/2 the cheese, mix well and set aside
Sprinkle the corn over the corn bread mixture
followed by the remaining cheese
Top with the cheesy corn bread mixture, spooning it on then spreading it gently with the back of a spoon.
Bake in preheated oven 40-45 minutes until golden brown.